Granny's Slow-Cooker Vegetarian Chilli

It's slow-cooker season! The time of year that our meals can tick many health boxes:

✅ we can jam them full of veggies for lots of nutrition

✅ they are super simple to prep: just dice it up, chuck it in and turn it on!

✅ we can make lots and have enough leftovers for a healthy lunch tomorrow!


Here's a cracking slow-cooker recipe that makes it back to our weekly rotation year after year. Even if you're not a vegetarian, this recipe will definitely satisfy!



INGREDIENTS:

METHOD:

  • In a saucepan, sauté the onion, capsicum, zucchini, and celery for about 5 minutes.

  • In a slow cooker, combine black beans, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, capsicum, zucchini, jalapeno, chilies, and celery.

  • Season with garlic, chili powder, cumin, parsley, oregano, basil (and cilantro if using).

  • Cook for about 6 hours on low.

  • Serve with brown rice, or on shredded lettuce for a low-carb option

  • This freezes well!

Recipe from food.com

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